DELICIOUS LOW COST VERY TASTY RECIPES

DELICIOUS
LOW COST
VERY TASTY RECIPES
DUCK BREAST WITH SICILIAN ORANGE PEEL
AND THYME SCENTED CARROTS
INGREDIENTS TO SERVE 4:
• 2 duck breasts
• 30 grams butter
• 1 untreated orange
• Alicos Selection Sicilian orange peel
• 1 kg carrots
• Thyme
• Frantoia rosemary flavoured extra virgin olive oil
DUCK BREAST WITH
SICILIAN ORANGE
PEEL AND THYME
SCENTED CARROTS
Peel the carrots and cut them into irregular sticks. Pour a little extra virgin
olive oil into a non-stick frying pan and sauté the carrots over a high
heat for a few minutes. Add plenty of thyme leaves and lower the heat,
continuing to cook for about ten minutes.
Put the butter into a pan and when it is melted, brown the duck breasts
for a few minutes on each side over a high heat. Add a splash of Gran
Marnier and a few spoons of water.
Cover the pan and leave your duck to cook on a low heat for 30/40
minutes and season with salt at the end of cooking time.
Squeeze the orange and add the juice and a few spoons of Alicos
Selection Sicilian orange peel to the pan just before the end of cooking.
Complete the preparation by reducing the pan juices and serve your
duck with orange immediately while hot. Accompany with the thyme
scented carrots and season with a few drops Frantoia rosemary flavoured
extra virgin olive oil at the table .
COSTS IN DETAIL:
2 duck breasts €18.29 kg: 800 grams 30 grams butter €11.92 kg: 125 gram packet
1 untreated orange: € 1.78 kg
Alicos Selection Sicilian orange peel:130 gram pack
1 kg carrots € 1.28 kg
Thyme: 20 gram tray
Frantoia rosemary flavoured extra virgin olive oil 250 ml
€ 14,64
€ 1,49
€ 0,45
€ 6,00
€ 1,28
€ 1,15
€ 4,30
TOTAL COMPLETE DISH
€ 29,31
PUFF PASTRIES WITH SICILIAN
CAPULIATO CREAM
INGREDIENTS TO SERVE 4:
• 8 puff pastries
• 100g fresh ricotta
• A handful of stoned taggiasche olives
• A jar of Alicos Selection Sicilian capuliato (sun dried tomatoes,
capers and red peppers)
PUFF PASTRIES
WITH SICILIAN
CAPULIATO
CREAM
Beat the ricotta in a bowl with a drizzle of extra virgin
olive oil, salt and pepper until it resembles a soft cream.
Add the black olives chopped into pieces and a few
spoons of Alicos Selection Sicilian capuliato to taste, mix
well and use to fill the puff pastries. Decorate each pastry
with a black olive and garnish the serving plate with a few
valerian leaves.
COSTS IN DETAIL:
Puff pastries (pack of 8)
100 grams fresh ricotta €7.45 kg
Stoned Taggiasche olives in extra virgin olive oil €15.18 kg: 250 gram jar Alicos Selection Sicilian capuliato
€ 14,64
€ 1,49
€ 0,45
€ 6,00
TOTAL ANTIPASTO€ 22,58
PEAR TRIFLE
WITH NUT BRITTLE TRIO
INGREDIENTS TO SERVE 4:
• 4 pears
• 325 ml milk
• 30 grams flour
• 2 egg yolks
• 140 grams sugar
• 1 and a half spoons Cognac
• Half an untreated lemon
• 3 soft ladyfinger biscuits, preferably Sardinian
• 100 grams Alicos mixed nut brittle
• 1.5 dl fresh cream
PEAR TRIFLE
WITH NUT
BRITTLE TRIO
Beat the yolks with 100 grams of sugar and incorporate the flour; heat the
milk with a piece of lemon peel and pour onto the mixture in a steady stream,
stirring well. Pour into a pan and cook over a low heat for about 5 minutes
until it has the consistency of custard; flavour with the Cognac and leave until
completely cold.
Chop the brittle roughly and break the ladyfingers into pieces. Peel the pears,
cut in half, remove the core and drizzle with the lemon juice. Cook with half a
litre of water and the remaining sugar for about 15-20 minutes, drain, leave to
cool and cut into thin segments, keeping aside one whole half.
Whip the cream, mix one third into the custard and put the rest into a piping
bag with a smooth nozzle. Alternate layers of ladyfingers, custard, brittle and
pears in a goblet, finishing with the custard, garnish with the piped cream and
the remaining pear half cut into slivers.
COSTS IN DETAIL:
4 pears (approx. 1kg ) € 1.20 kg
325 ml milk: 500ml carton
60 grams flour € 0.55 kg: half kilo bag
2 egg yolks: box of 2 eggs
140 grams sugar € 0.80 kg: 1kg bag
1 untreated lemon € 2.48 kg
3 soft ladyfinger biscuits, preferably Sardinian: 250 gram pack
Alicos mixed nut brittle: 200 gram pack 150ml fresh cream: 250 ml carton
€ 1,20
€ 0,96
€ 0,28
€ 0,69
€ 0,80
€ 0,24
€ 2,33
€ 8,00
€ 1,23
TOTAL DESSERT€ 13,57